For dinner on the first night of Hanukkah my mother always started with a romaine lettuce salad topped with scallions and Lawry's French Dressing. Then there was a brisket of beef with carrots and mushroom gravy. But the real stars of the meal were the latkes served with apple sauce and sour cream.
My mother's latke recipe was handed down from her mother: grated potatoes, eggs, flour, a little salt and pepper. She'd fry them in vegetable oil and serve them as soon as they were browned. So simple and yet the result was so soul-comforting: crispy on the outside, soft inside, with just the right amount of oil and salt. There are few dishes that are as satisfying as food and so emotionally evocative.
Like most kids, my sister, Barbara, and I waited eagerly at the table. As soon as the plate full of latkes was passed around, we emptied it. I kept count, because I didn't want her to have more than I did. They were that good. When my grandmother was in town, she and my mother made Hanukkah dinner together. Their relationship was competitive to say the least, so there was always considerable discussion about the right way to make the latkes: flour vs. matzo meal; onions or no onions. My grandmother liked to point out that she had given my mother her latkes recipe but my mom insisted that she hadn't remembered it correctly.
I’m a California Jew. If one were to compare ethnicity in terms of packaging, we’d be ‘plain wrap’. Both my folks were Jewish, but Mom was an Atheist and Dad, well, he grew up in the little town of Chloride Arizona and Grandpa Harry was the Sheriff. Once, when I was a kid, I brought a stray cat into the house. Dad hated cats. The center of his face turned purple with rage. “You git that ornery varmint outta here!” Get the picture?
Homemade, doughnuts and fritters are the absolute best. They far surpass any "donut" shop doughnuts. When I'm in the mood for doughnuts but don't have the patience to wait for dough to rise, I like to make fritters. They fulfill my craving as fast as I can fry them. Their crispy fried exterior and fluffy interior are what make them a favorite sweet treat for many people. A batch of fritters is very easy to put together and they are great for any occasion. But they make a special treat for Hanukkah, which is celebrated with fried foods like 
I was recently given a gift of an out of print cookbook called The Molly Goldberg Cookbook. When I first saw it I was amused and when I opened it up, I immediately saw a cabbage recipe I wanted to make. Score! Here was a cookbook that had that “Through The Looking Glass” aspect to it. These were recipes long forgotten, mysterious in their 1950-ness, soon to be resurrected by me!
On the first night of Hanukkah, I wanted to make something representative of our holiday. On the nights that we are not entertaining friends and family for dinner, we are invited to others for food and fun.